May yesterday go down in history as the day that I spent twenty-five dollars on Brussels sprouts. I didn’t mean to do it! I knew I needed plenty of sprouts in case I encountered another recipe failure. The sprouts were packed in big bags, so I grabbed two and continued on to the green onions. That’s how they get you—with those big, pre-packed bags.
Then, I was a terrible customer and read email during check-out and didn’t even notice until I glanced at the receipt at home. Twenty-five hard-earned dollars! Who am I? The sprouts weren’t even good sprouts. I’ve been robbed.
My only consolation is that my sprouts turned out great on my next try, so I have extra sprouts for later. This Kung Pao Brussels sprouts dish is my take on a popular Chinese stir-fry recipe, Kung Pao chicken. I roasted my Brussels sprouts and tossed them in a completely irresistible, spicy soy-honey glaze with green onions and peanuts. It’s a stellar vegetarian appetizer or side dish, and I wouldn’t judge if you wanted to eat it for dinner on its own.
This recipe has actually been ten months in the making. I became completely enamored with the concept when I found it in the pages of Bon Appetit’s February issue, but when I cooked their version in our Austin kitchen, I was disappointed. It was crazy salty and just generally not awesome (sorry, Bon Appetit!). I gave it a couple more shots and eventually gave up.
Fast forward to December and I’m craving more roasted Brussels sprouts. I remembered the Kung Pao sprouts and wondered if I couldn’t come up with a similar, less salty and way more tasty version, based on my roasted Brussels sprouts with crispy baked tofu dish. It’s one of my favorite recipes, so I played around with it and here we are.
My version is, admittedly, pretty far from traditional Kung Pao chicken. I roasted the sprouts instead of stir frying them (too many sprouts for one pan) and omitted the Sichuan peppercorns (where do you find those?). It is awesome, though!
Kung Pao Brussels Sprouts
- Author:
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side
Roasted Brussels sprouts tossed with spicy Kung Pao sauce! This is a delicious vegetarian appetizer or side dish inspired by a popular Chinese dish. Recipe yields 4 side servings.
Ingredients
Roasted Brussels sprouts
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
Kung Pao sauce
- 2 tablespoons reduced-sodium tamari* or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ½ to 2 teaspoons sriracha, to taste
- 2 cloves garlic, pressed or minced
Garnishes
- ⅓ cup roasted peanuts (either salted or unsalted)
- ⅓ cup chopped green onion (both green and white parts), about 3 green onions
- 2 tablespoons fresh cilantro leaves, chopped (optional)
- Red pepper flakes (optional)
Instructions
- To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
- Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
- Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ teaspoons sriracha, but I love spicy food).
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
- Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and color).
Notes
Recipe inspired by Bon Appetit and adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Make it vegan: Simply swap maple syrup for the honey instead when making the sesame glaze.
Make it peanut-free: Just omit the peanuts. You might like a sprinkle of sesame seeds instead.
Change it up: Broccoli would be a fantastic substitute for the sprouts, and probably cheaper, too!
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
jenni
I’ve made this several times… so sorry for the late review… this sauce is amazing, and versatile. Brussels never tasted so good. even my hubby, who could do without veggies for a lifetime (I know) loves this recipe.
★★★★★
Kate
Thank you for your review, Jenni! I appreciate your review.
Christine Jones
Can’t wait to try this. How do you heat leftovers up?
★★★★★
Kate
Hi! You can gently reheat in the microwave. I hope you love it!
Claire
Absolutely obsessed. This is my favorite way to make brussel sprouts now
★★★★★
Sydney
This was definitely one of the most delicious recipes I have ever made in my entire life! I have always hated brussels sprouts but this gooey sticky delicious Asian inspired sauce and peanuts and green onions and brussels sprouts combination was seriously so good. It has been a hit so far and can’t wait to see how it turns out at my next vegan dinner party!
★★★★★
Kate
Wonderful! Thank you for your review, Sydney.
Emma Boylan
I made this last night – loved it!!! Why have I never thought to roast sprouts before?! So sweet and tasty. The sauce is fantastic too. I had mine with sesame seeds on top. Deeeelish! Thanks so much.
I have posted it in my little recipe group and a number of others are trying it soon too.
★★★★★
Carolyn
I made this last night. I sprinkled black pepper and garlic powder on the sprouts before roasting. I substituted liquid aminos in place of tamari, and red wine vinegar for rice vinegar, and went with maple syrup. It is tasty! Thank you for the recipe.
★★★★
Kate
Thank you, Carolyn! So glad you enjoyed the Brussels.
Bethy
This was surprisingly good!
My husband was less than thrilled when I told him not to order a pizza tonight because we had brussel sprouts in the fridge a friend brought us a bag of that had to be cooked before they go bad.
These were so good I’m back tonight to write a review and to download the recipe to do again soon!
I served this with a grilled chicken that had a yummy glaze, steamed rice, and a cucumber salad.
★★★★★
Kate
I’m glad you ended up enjoying it, Bethy! Thank you for your review.
Bethy
PS My husband says these are the best brussel sprouts he’s ever had! I asked “even better than the ones your friend Ron made with the bacon and maple syrup?” and he was all like “oh yea baby these are so good!”
(He didn’t even miss the pizza I told him not to order tonight! And that is saying A LOT!) ♀️ I felt like such a mom making brussel sprouts for dinner instead of getting a pizza! Hahahahaha
★★★★★
Kate
Hooray! I’m glad they were a hit, Bethy.
Trisha
These are great–just like our favorite app at a not-local-enough-and-too-expensive restaurant. Gave the recipe to my parents and they love them too. Nice work! Thank you.
★★★★★
Kate
I’m glad you liked them, Trisha! I appreciate your review.
Allison Romig
These were incredible. I passed the recipe link on to many friends today. They definitely go under the ‘make again & again” category. I used honey , can’t wait to try maple syrup the next.
★★★★★
Dina
Another excellent recipe! Your blog is by far my favourite and I’ve been making your recipes for at least five years now. This is absolutely great and came together pleasantly fasy/easily. I didn’t have cilantro, so I used parsley instead. I also sprinkled some toasted sesame seeds on top and it was great. Everyone loved it. I just wish it were easy to find Brussels sprouts where I am.
★★★★★
Kate
I’m delighted to hear that, Dina! Thank you for your review.
Nicole Devereaux
I’ve made this 3 times now and it is my new favourite way to eat Brussels sprouts. So good!!! I’ve used the sauce on several different roasted vegetables and it’s great on those too!
★★★★★
Kate
Wonderful, Nicole! Thank you for your review.
Charlotte
I actually made this as a slaw with shredded raw Brussels sprouts. I made the sauce as directed (added a little more sriracha cause that’s my business) and let it marinate for about 30 minutes before adding wasabi almonds and cilantro.
Everyone in my house LOVED it and they all HATE Brussels sprouts! So much so my son asked me to make more for tomorrow – if that’s not a glowing review, I don’t know what is!
★★★★★
Kate
Thank you for sharing, Charlotte! I appreciate your review.
Kelly
What do you serve with this dish or is this your main?
★★★★★
Kate
I find this is filling on it’s own. You can always compliment with a soup too!
Amanda Newman
These were outstanding! Next time I may saute the sprouts in a pan instead of roasting — since they’re getting doused in oil anyway. Just feels easier? I didn’t have peanuts or cilantro but the flavor was excellent. I can’t believe I can cook! It’s thanks to you!!
★★★★★
Kate
Wonderful to hear, Amanda! I appreciate your review.
DENISE WILLMARTH
Love, love and love this recipe! I no longer can make Brussel Sprouts any other way! Nothing compares. Make sure you keep an eye on the glaze, it can burn quickly.
★★★★★
Kate
I’m glad you love it, Denise! Thank you for your review.
Sneha
I love love love this recipe and make it ALL the time, but my sauce never ever seems to thicken – any tips ??
Love ALL your recipes btw – its made cooking so much fun:)
★★★★★
Kate
Hi! Does it come to a boil before you turn the heat down?
Sarah
This was great but only used one pound Brussels sprouts. No way there would have been enough sauce for two pounds.
★★★★★
Cathy
This Kung Pao Brussel sprout recipe was fantastic ! I was out of honey used Whistle Pig Maple syrup (a hint of bourbon flavor) Also added some shaved carrots an green onions !(cleaning out the veggies drawer) So so good! the sauce was prefect!! Added a little more hot sauce like a bit more heat! Thanks ! I used my convention oven on roast to cook Brussel Sprouts!! turned out great!
★★★★★
Amanda
Added half a tsp of ground ginger to the sauce to add some depth of flavor, and it came out delicious.
★★★★
Kate
Wonderful to hear, Amanda! Thank you for your review.
Kelli
Hi, I do not use sriracha often at all. I do not want to buy it for one recipe, especially since my condiments are starting to take up more room in the fridge than the actual food! Is there anything that would be a good substitute? I have red hot, buffalo sauce, regular red pepper flakes, aleppo red pepper flakes, fresh jalapenos. Is it just there for the heat, or is it integral to the flavor?
Thanks!
Kate
Hi, you could try a hot sauce you have. Flavors will be slightly different, but it may work.
Kelli
My husband and I have eaten too many Brussels sprouts lately. But then I decided we were going to go vegetarian for a week (partly to get out of my cooking comfort zone, and partially because we are always trying to get more vegetarian meals in the rotation). So I was on the search for good vegetarian meals, and found this recipe. It was soooo good! It was a great way to spice up the Brussels sprout. I served it with a side of rice, and crushed peanuts. It was a hit! The only change I made was to add a bit of vegetable stock and thicken it with corn starch, in order to stretch out the sauce a bit more.
★★★★★
Chaya Rakofsky
Really enjoyed this recipe. We had it as a main dish with rice. Turned out perfect.
Then the next night made fried rice and mixed in the leftover brussel sprouts and mixed it with another batch if the kung pao sauce.It was great.
Thanks for an awesome recipe. It’s a keeper !
★★★★★
Kate
I’m glad you enjoyed it, Chaya! I appreciate your review.
Caesar
Fantastic recipe! Probably the only way I’ll eat brussels sprouts from now on
★★★★★
Kate
I’m glad you love it!
Merideth Thompson
If there was ever a healthy comfort food, it is this one. Just the right ratio of salty, sweet and spicy. As soon they were gone, I added brussel sprouts right back to the grocery list! Thank you for sharing.
★★★★★
Kate
You’re welcome, Merideth! I appreciate your review.